Poached Squid with Olive and Orange Stuffing

INGREDIENTS

  • 740g Squid
  • 1 tbspn Lemon Juice
  • 4 tbspn Caper
  • 12 Preserved Kalamata Olives
  • 1 tbspn Zest of an orange
  • 1 Onion
  • 1 cup Breadcrumbs

Grilled Polenta

  • 2 1/2 cup Milk
  • 1 Bay Leaf
  • 1 sprig Rosemary
  • 1/2 cup Polenta
  • 1/2 cup Cream
  • 3 tbspn Butter
Print Recipe

To make the polenta, heat milk with bay leaf and rosemary over medium high heat in a heavy-based saucepan. When hot, strain the herbs and return the milk to the heat. Add the polenta in a steady stream and stir continuously for 5 – 10 minutes until smooth. Add cream and butter, take off the heat, and stir.

Pour into 10cm x 5cm tray and refrigerate for an hour. Remove from tray, cut to size. Heat oil in frying pan, add cut polenta and cook until golden.

To prepare stuffing for the squid, slice olive flesh away from the stones.

Cook onion in three tablespoons of Extra Virgin Olive Oil, until really golden, and whilst still warm, combine in a bowl with the breadcrumbs, olives and orange zest, and allow to cool.

Pack the stuffing into squid tubes, leaving 2-3 centimetres at the top to allow the stuffing to swell during cooking. Secure the top of each squid with a metal skewer.

Gently heat three tablespoons of Extra Virgin Olive Oil in frying pan, place two squid into the pan and turn gently until sealed on all sides, approximately 3 to 4 minutes. Then add one tablespoon of Verjuice and cover with the saucepan lid to poach for 8 – 10 minutes. Take off heat, squeeze with lemon juice and rest for a minimum of 5 minutes.

To make the vinaigrette, mix one tablespoon of Verjuice with two tablespoons of Extra Virgin Olive Oil.

For the fried capers, heat one tablespoon of Extra Virgin Olive Oil in a frying pan, add four tablespoons of capers and fry until crispy.

Serve each squid alongside grilled polenta with vinaigrette, fried capers, chopped parsley and a final drizzle of Extra Virgin Olive Oil.